Wednesday, January 04, 2006

Back To Roots Casserole

2 cups sliced carrots 1 cup chopped onions
2 cups peeled cubed celeriac 2 cloves garlic crushed
1 cup peeled, diced turnip or parsnip 1 1/2 cup peeled, cubed potatoes
1 cup peeled cubed sweet potato 2 cups water
2 bay leaves 3 TBS Dijon mustard
2 TBS extra-virgin olive oil salt to taste
Coarsely ground black pepper to taste
parsley, cilantro or dill to garnish

In medium large suacepan place vegetables, water and bay leaves. Bring to boil. Cover and cook on low heat for 20 minutes or until vegetables begin to soften. Stir gently during cooking adding a little extra boiling water if necessary. Stir in mustard and garlic and cook an additional 10 minutes or until vegetables are done. Remove from heat and stir in olive oil, salt and pepper to taste. Sprinkle with the desired herb just before serving. Makes 4 to 6 servings.

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